Pumpkin Pie Meringues

Pumpkin Pie Meringues


  • 3 large egg whites
  • 1-1/2 teaspoons clear or regular vanilla extract
  • 1/4 teaspoon cream of tartar
  • Dash salt
  • 1/2 cup Treleafia
  • 1 dropper pumpkin pie stevia or pumpkin pie spice (no sugar)


  1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 250°.
  3. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy.
  4. Gradually add stevia, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.
  5. Continue beating until stiff glossy peaks form, about 7 minutes.
  6. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag.
  7. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets.
  8. Bake 40-45 minutes or until firm to the touch.
  9. Turn off oven (do not open oven door); leave meringues in oven 1 hour.
  10. Remove from oven; cool completely on baking sheets.
  11. Remove meringues from paper; store in an airtight container at room temp.
No Comments

Sorry, the comment form is closed at this time.